Spicy Seven Vegetable Quinoa
Servings: 2
Ingredients
- 300 ml water
- 175 g quinoa
- 1 tbsp olive oil
- 1/2 red onion diced
- 1/2 red pepper diced
- 1/2 orange pepper diced
- 6 to tomatoes halved and slow- roasted
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp celery seeds
- 175 g chestnut mushrooms sliced
- 20 g butter
- 100 g green beans blanched
- 100 g frozen sweetcorn defrosted
- Rind of half a lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Rinse the quinoa before cooking. If you don’t wash it, you may notice a bitter note from a natural coating on the grain called saponin. Place the quinoa grains in a sieve and rinse for about 30 seconds under cool water. Shake off the excess water and transfer the grains to your pan.
- Combine the quinoa and water in a saucepan. Bring to the boil, cover, and reduce the heat. Simmer for 15 minutes.
- Remove the pan from the heat and leave it covered for 10 minutes.
- Remove the lid and fluff with a fork.
- Sauté the onion and peppers in the olive oil until softened. Add to the quinoa and fold in.
- Sauté the sliced mushrooms in the butter until starting to brown off and add to the quinoa with the herbs, spices, lemon rind, green beans and corn.
- Slice the tomatoes in half again and add to the mixture. Fold gently and season.
- Serve hot or at room temperature.
Notes
To use as a side dish you can simply add salt, pepper, lemon or lime juice, and a drizzle of olive oil. For more flavour add chopped herbs, crushed garlic, toasted nuts, or crumbled feta cheese.
To serve as a main course add cooked diced chicken, king prawns or selection of cooked vegetables.
To serve as a main course add cooked diced chicken, king prawns or selection of cooked vegetables.